Originally posted November 06, 2014

"Clean the Pantry" Sweet Potato Carrot Muffins

"Clean the Pantry" Sweet Potato Carrot Muffins by Sarah Xiong

This isn't entirely gluten free because of the wheat germ and bran but you can omit it. The batter seems thick but the muffin bakes up very moist and sweet. Feel free to sub or omit ingredients in this long ingredient list. Although it is necessary to use honey to react with the leavening agents, otherwise the muffin will have a bitter after taste.


  • 4 oz sweet potato, baked, peeled and cubed
  • 16 oz carrots, chopped into 1/2" pieces
  • 2 eggs
  • 3 oz honey
  • 5 oz oatmeal
  • 40 g bran
  • 40 g wheat germ
  • 2 tbsp coconut flour
  • 5 oz sugar
  • 2.5 oz coconut oil
  • 4 tbsp ground flax
  • 1 tsp baking soda
  • 1 1/4 tsp baking powder
  • 2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp cocoa
  • 5.65 oz gf rice flour blend 160g
  • 1/4 tsp xanthan gum
  • 5.5 oz raisins
  • 1 1/2 tsp vanilla extract


Add oatmeal, bran, germ, and sugar in the food processor. Process til oatmeal is fine. Dump into a large bowl. Stir in flax, coconut flour, gf rice flour, baking soda, baking powder, salt, cinnamon, nutmeg, xantham gum and cocoa.

Add chopped carrots to food processor and process til fine. Dump on top of dry ingredients.

Add sweet potato, coconut oil and honey and eggs in food processor. Process til fine. Dump on top of the other ingredients. Add vanilla extract and raisins.

Stir all ingredients together til evenly moistened. Divide among 2 pans of 6-1 cup texas sized muffin tins that are greased and floured. Sprinkle with sugar and oatmeal flakes. Bake in the center rack at 350 for 30 minutes or til inserted toothpick comes out clean.



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